Recipe: Smooth Pumpkin Soup

A Fall And Winter Treat

A warm and hearty bowl of soup is comfort food. While most of us know the joys of a slice of pumpkin pie, few know the happiness of a bowl of pumpkin soup. Fresh pumpkin makes the best soup, but you can make a quick soup with canned pumpkin. Enjoy with warm, crusty bread. Serves 4.

Ingredients

10 to 11 ounces of pumpkin flesh

1/2 onion

13.5 fluid ounces chicken stock*

13.5 fluid ounces milk

1 tablespoon butter

Salt and pepper

Finely chopped parsley

Crusty bread

Directions

Remove the seeds and skin of the pumpkin, and cut the flesh into 1/4" thick slices. Thinly slice the onion.

Melt the butter in a saucepan, add the onion and cook for a few moments. Add the pumpkin and stir some more. Next, add the chicken stock, bring to the boil and then simmer over a medium heat for 7-8 minutes (until the pumpkin has softened).

Liquidize the mixture using a food processor, blender or hand-held blender, then return to the pan, add the milk and heat through once more. Season to taste with salt and pepper.